NCT04922125

Food Structure of Pulses and Satiety

Impact of Pulse Processing on Feelings of Appetite and Satiety

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 26 (actual)
• Sponsor: University of Copenhagen · Academic / Other
• Sex: Male
• Age: 18 Years – 45 Years
• Healthy volunteers: Accepted

Summary

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Conditions

• Appetitive Behavior

Interventions

Type	Name	Description
COMBINATION_PRODUCT	Pulse flour	Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.
COMBINATION_PRODUCT	Pre-processed pulse flour	Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.

Timeline

• Start date: 2021-06-01
• Primary completion: 2021-06-30
• Completion: 2021-07-31
• First posted: 2021-06-10
• Last updated: 2021-08-27

Locations

1 site across 1 country: Denmark